AMAZING DRESSED BEETS

AMAZING DRESSED BEETS
Fresh tarragon & tangy goat's cheese

VEGETARIANGLUTEN-FREE

27 MINS

NOT TOO TRICKY

SERVES 4
NUTRITION PER SERVING

263
Calories

13%

18.1G
Fat

26%

5.9G
Saturates

30%

14.9G
Sugars

17%

0.6G
Salt

10%

9.8G
Protein

20%

16.1G
Carbs

6%

3.7G
Fibre

of an adult’s reference intake

RECIPE FROM

5 Ingredients – Quick & Easy Food

By Jamie Oliver

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INGREDIENTS
600g raw mixed-colour baby beets, ideally with leaves

4 clementines

½ a bunch of fresh tarragon (15g)

100g crumbly goat’s cheese

40g shelled unsalted walnut halves

TOP TIP
EASY SWAPS

Support our British cheeses – swap Baron Bigod into this recipe in place of the crumbly goat’s cheese. This moreish English Brie-style cheese not only bakes just like a Camembert, it’s also amazing dolloped over pastas, salads and burgers.

METHOD
This is a super-simple salad embracing in-season citrus, earthy beets, creamy goat’s cheese and crunchy walnuts. Bright, colourful, and a real treat for your taste buds.

Reserving any nice smaller beet leaves, halve any larger beets and cook, covered, in a pan of boiling salted water for 15 to 20 minutes, or until tender.
Meanwhile, squeeze the juice of 1 clementine into a large bowl with 1 tablespoon of extra virgin olive oil and a good splash of red wine vinegar.
Peel the remaining 3 clementines, slice into fine rounds and arrange on your plates.
Drain the beets and briefly refresh in cold water until cool enough to quickly rub off the skins. Halve or slice a few, then toss them all in the dressing.
Taste, season to perfection with sea salt and black pepper, then pick in the tarragon and toss with the reserved beet leaves.
Divide between your plates, crumble over the goat’s cheese and walnuts, and drizzle lightly with extra virgin olive oil.